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Rheological Characterization of Grain Legume Pastes and Effect of Hydration Time and Water Level on Apparent Viscosity
Author(s) -
CHHINNAN M. S.,
McWATTERS K. H.,
RAO V. N. M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13036.x
Subject(s) - viscometer , rheology , viscosity , extrusion , apparent viscosity , shear rate , materials science , capillary action , chemistry , composite material
An extrusion capillary viscometer was employed to obtain shear stress‐shear rate data of two types of cowpea pastes, traditional and experimental. The power law model was found to describe adequately flow behavior of the pastes with consistency coefficients of 77.45 and 59.02, and flow behavior indices of 0.456 and 0.458 for experimental and traditional pastes, respectively. Effect of hydration time (0 ‐ 180 min) and water level (54 ‐ 62%) on the apparent viscosity of experimental paste was determined by extrusion capillary and Brookfield viscometers with correlation coefficient of 0.953. Water level had a significantly greater effect than hydration time on apparent viscosity of cowpea paste.